Coat a large, nonstick skillet with cooking spray and heat oil over medium-high heat. Add onion, garlic, celery, and pepper, and cook until the onion is translucent, about 5 minutes. Stir in thyme, paprika, salt, parsley, hot sauce, bay leaf, diced tomatoes, tomato sauce, and chicken broth; bring to a boil. Stir in the rice, reduce heat to medium and cover. Simmer for 20 minutes. Reduce heat to medium-low and continue simmering 20 minutes more, or until the liquid is absorbed and the rice is tender; stir periodically. Remove from heat and gently stir in shrimp. Remove bay leaf and serve.
Calories: 265 calories, Carbohydrates: 43 g, Protein: 12 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 64 mg, Sodium: 314 mg, Fiber: 5 g
Exchanges per serving: 2 1/2 starch, 1 nonstarchy vegetable, 1 lean meat. Carbohydrate choices: 3.
Tami Ross is a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.